Rapid Determination of Dextrose Equivalent by Cryoscopy

Abstract

Abstract This paper describes the development of a novel method for determination of Dextrose Equivalent of Malto‐dextrins and glucose syrups. The new method uses depression of freezing point as a measure of the number of molecules in solution; Dextrose Equivalent is also a measure of the number of molecules in solution. The advantages of the cryoscopic method are its inherent rapidity (2 min per determination), its precision and the fact that previous expertise is not required.